🍷✨ September always feels like a gentle goodbye to summer—cooler evenings, golden light, and the perfect excuse to savor cozy moments together.
Step into an intimate evening with locally crafted wines, a chef-curated seasonal dinner, and a decadent dessert, all while the smooth Bossa Nova tunes fill the air.
Join us for our Cellar Nights Wine Dinner Series at La Provence Raleigh Hills, in collaboration with Boedecker Cellars—a limited-seat experience designed to bring French elegance to Portland nights.
𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧: La Provence Raleigh Hills
𝐃𝐚𝐭𝐞 & 𝐓𝐢𝐦𝐞: September 6th, 6:00 PM - 8:00 PM
𝐂𝐨𝐬𝐭: $100 per person
𝐌𝐞𝐧𝐮 𝐁𝐲: Executive Chef Efrain Cardenas
𝐖𝐢𝐧𝐞 𝐁𝐲: Boedecker Cellars
DISCOVER THE FLAVORS OF THE EVENING🍷✨
⚜️𝐏𝐫𝐞𝐦𝐢𝐞𝐫 𝐏𝐥𝐚𝐭—𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞
𝐓𝐚𝐫𝐭𝐞𝐥𝐞𝐭𝐭𝐞 𝐚𝐮𝐱 𝐂𝐡𝐚𝐦𝐩𝐢𝐠𝐧𝐨𝐧𝐬 𝐒𝐚𝐮𝐯𝐚𝐠𝐞𝐬 𝐰𝐢𝐭𝐡 𝐁𝐥𝐚𝐜𝐤 𝐆𝐚𝐫𝐥𝐢𝐜 & 𝐂𝐨𝐦𝐭𝐞́
Paired with: Boedecker Cellars 2023 Pinot Blanc
A petite tartlet with golden pâte brisée, topped with wild mushrooms, black garlic purée, and melted Comté. Finished with crispy shallots and chive blossoms. Earthy, umami-rich, and deeply aromatic—this dish harmonizes with the Pinot Blanc’s mineral backbone and citrus lift.
⚜️𝐃𝐞𝐮𝐱𝐢𝐞̀𝐦𝐞 𝐏𝐥𝐚𝐭
𝐂𝐡𝐢𝐥𝐥𝐞𝐝 𝐖𝐡𝐢𝐭𝐞 𝐀𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐕𝐞𝐥𝐨𝐮𝐭𝐞́ 𝐰𝐢𝐭𝐡 𝐋𝐞𝐦𝐨𝐧 𝐕𝐞𝐫𝐛𝐞𝐧𝐚 𝐎𝐢𝐥 & 𝐓𝐫𝐨𝐮𝐭 𝐑𝐨𝐞
Paired with: Boedecker Cellars 2023 Reflection Pinot Noir Rosé
Served chilled in a coupe glass, garnished with micro sorrel and a drizzle of lemon verbena oil. Trout roe adds a pop of salinity and texture. A celebration of delicacy, this velouté is lifted by floral citrus and briny roe, echoing the rosé’s elegance.
⚜️𝐓𝐫𝐨𝐢𝐬𝐢𝐞̀𝐦𝐞 𝐏𝐥𝐚𝐭
𝐃𝐮𝐜𝐤 𝐑𝐢𝐥𝐥𝐞𝐭𝐭𝐞𝐬 𝐰𝐢𝐭𝐡 𝐑𝐡𝐮𝐛𝐚𝐫𝐛 𝐆𝐚𝐬𝐭𝐫𝐢𝐪𝐮𝐞 & 𝐓𝐨𝐚𝐬𝐭𝐞𝐝 𝐁𝐫𝐢𝐨𝐜𝐡𝐞
Paired with: Boedecker Cellars 2021 Athena Pinot Noir
Whipped duck rillettes piped onto toasted brioche soldiers, accented with rhubarb gastrique and pickled mustard seeds. Garnished with micro arugula. Rich and silky meets tart and bright—Athena’s red fruit notes dance with the rhubarb’s acidity and the duck’s depth.
⚜️𝐐𝐮𝐚𝐭𝐫𝐢𝐞̀𝐦𝐞 𝐏𝐥𝐚𝐭
𝐁𝐞𝐞𝐟 𝐂𝐡𝐞𝐞𝐤 𝐁𝐨𝐮𝐫𝐠𝐮𝐢𝐠𝐧𝐨𝐧 𝐞𝐧 𝐂𝐫𝐨𝐮̂𝐭𝐞 𝐰𝐢𝐭𝐡 𝐏𝐚𝐫𝐬𝐧𝐢𝐩 𝐏𝐮𝐫𝐞́𝐞
Paired with: Boedecker Cellars 2021 Stewart Pinot Noir
Braised beef cheek encased in puff pastry, served atop parsnip purée with glazed baby carrots. Finished with a red wine demi-glace and smoked paprika dust. A modern take on a French classic—robust, comforting, and perfectly matched to Stewart’s structured elegance.
⚜️𝐂𝐢𝐧𝐪𝐮𝐢𝐞̀𝐦𝐞 𝐏𝐥𝐚𝐭
𝐃𝐞𝐬𝐬𝐞𝐫𝐭 𝐝𝐮 𝐂𝐡𝐞𝐟
Paired with: Boedecker Cellars Wine TBA
Our pastry chef is crafting something deliciously extraordinary behind the scenes. Get ready for a grand finale that will dazzle your taste buds and leave you craving more.
🎟️ Want in? Secure your seat by following the steps in the “Tickets” link
Also check out other Food & Drink events in Beaverton.
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